Mediterranean Stew with Olives and Oranges - Restaurant Association of Nova Scotia

Ingredients

• 1 tablespoon cooking oil
• 1-1/2 pounds lean boneless beef, cut into cubes
• 1 medium onion, chopped (1/2 cup)
• 3 cloves garlic, minced
• 1 cup chicken or beef broth
• 1 7-1/2-ounce can tomatoes, cut up (1 cup)
• 1 red sweet pepper, seeded, roasted,* and coarsely chopped (1/3 cup)
• 1/4 cup imported Greek olives, pitted and cut up
• 2 teaspoons finely shredded orange peel
• 1-1/2 teaspoons dried Italian seasoning, crushed
• 2 medium yellow summer squash, halved lengthwise and sliced
• 3 oranges, peeled and sectioned
• Pepper to taste
• 3 cups hot cooked couscous or orzo